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Tuesday, July 27, 2010

Red Peppers Stuffed with Orzo and Feta Cheese

From the kitchen of One Perfect Bite...Our weather continues to be uncharacteristically warm and Bob has been uncharacteristically hungry. Despite the heat, he's been felling trees and that kind of work demands calories to stoke the fire. I decided to do a mini Mediterranean feast for his supper tonight. I pan grilled double cut lamb chops and served them with an Israeli salad and orzo stuffed peppers that are reminiscent of those served in the Greek isles. The peppers are lovely and add great color to the table. While they take time to cook, they are really easy to do and they are a relative bargain at this time of year. I can't help but add they would also be wonderful entree for Meatless Monday. Sweet peppers are slowly making their way to our green markets and in another month we'll be able to buy them four to the dollar. Even now they are a bargain when compared to their winter prices. I had six gorgeous bright red bell peppers that needed attention and this dish was a perfect way to enjoy their luscious summer flavor. The recipe on which the peppers are based was developed by Gordon Hamersley for Fine Cooking Magazine over a decade ago. I keep very few recipes for that length of time, so you know in my book it's a keeper. This is one of those recipes I play with. I suspect you will to. There are times I add pine nuts and sun-dried tomatoes to the mix, and others where green olives, raisins and orange zest best suit my fancy of the day. Now, I don't mean to shock you, but I've even been known to follow the recipe exactly as it's was written. If you don't have or like kale, substitute spinach or arugula. If you can't use wine, use water or vegetable stock. I use a white French vermouth to make mine, hearkening back to the days when Julia Child suggested using a good vermouth in place of a mediocre white wine for cooking. I really hope you'll try the peppers. You really can't go wrong. Here's the recipe.

Directions:1) Heat oven to 350 degrees F. Heat 2 tablespoons oil in a large skillet until moderately hot. Add red onion and cook over moderate heat, stirring occasionally until soft, about 5 minutes.. Add kale and cook, stirring often, until wilted and tender, about 5 to 7 minutes. Season lightly with salt and pepper. Set aside.2) Combine onion and kale with the orzo, lemon zest, lemon juice, feta cheese, oregano, thyme, parsley, and olives in a large bowl. Toss gently until combined and season with salt and pepper.3) Slice off top 1/2 inch of each pepper and reserve. With a paring knife, cut away ribs and discard. Turn pepper upside down and pat it to get all the seeds to fall out. Divide orzo filling among peppers. Replace top of each pepper.4) Place peppers in a medium baking dish and sprinkle them with reserved 2 tablespoons olive oil. Season again with salt and pepper. Pour wine in pan. Bake until peppers are very tender and slightly blackened on top, about 1-1/2 hours. Yield: 6 servings.

Delicious sounding and lovely to look upon! We have lots of peppers at the farmers' market these days. Like tomatoes, I can't help but come home with armloads so I'm always happy for more ways in which to enjoy them. Thanks!!

These look wonderful! (as always) I have adapted a similar recipe from Giada- I think I may have posted it a while back- and it's a family favorite. Red peppers are normally so pricey here that we enjoy them as much as we can this time of year!xoxo Pattie

Mary...stuffed peppers are going to be made soon, especially since I know the abundance of these red veggie joys will be at my doorstep at any moment ;o)

I enjoy the fact that you know how to changing things up a little...I'd probably use 'Sherry' instead of the white wine...how's that for stirring things up. Love your dish...very tasty and satisfying ;o)

The ripe peppers that are abundant at this time of year are my favorites- the green ones, I don't tolerate too well. All of the flavors in this sound lovely. I love Orzo but just don't think about using it. (And there the lonely Orzo sits in my cupboard, patiently waiting for Mary to provide a recipe.) My Orzo thanks you- or does it? Thanks for sharing :)

When I was a kid, every time my mom would make stuffed peppers, I would rather go to my room then eat. lol These are definitely not my mother's stuffed peppers! :) I love orzo, I love red peppers (now)...this sounds wonderful!

Stuffed peppers are one of those things I had a lot of when growing up. Haven't made any for quite a while. Need to change that. By the way, everytime I come to your site I am struck by that lovely picture at the top of the page!

The Man of the house would go bonkers if he caught a glimpse of this recipe. We've been wanting to make stuffed peppers for a long while now. You just might have given me the final kick in the butt to finally do it!Thanks for sharing, it looks delish!

Welcome to my blog, Mary!! I must admit that I've never seen anyone with as many followers as you, how do you find the time to find new blogs and comment on them? I have a new follower that just signed on with me, #36, I believe. I don't think this person has ever commented and I can't find them. Might you be the mystery follower? I see that we like quite a few of the same movies, Moonstruck and Shadowlands included. I'm not big on fancy food, and my favorite meal is soup. Your recipes look just delightful! And your pictures are so good, they show the food in detail. What state do you live in? I am signing up to follow you, feel free to e-mail me, as I do like to get to know my blog friends. Blessings, Ginny

HEAVENLY, Mary!! And so wonderfully pretty and colorful and cheery. :-) Mmm. I had bad experiences with stuffed peppers growing up - blechy ones my neighbor lady made - but I am more than willing to dig into these babies. :-)

I have never been able to make stuffed peppers!!! My sister has this talent...and I've never had them like this. These look fantastic. I'm going to share this recipe with a lady I work with, she's going to love it!

You're so right---stuffed summer bell peppers, especially those reds, bring such lovely color to the table. I have used either orzo or Israeli couscous with a variety of veggies to stuff peppers---and I really like your addition of kale a lot..Thanks for some excellent ideas!

I like the additon of the feta cheese. That has to put the finishing touches on the stuffed peppers.

Our peppers are still expensive and I doubt, they will come down. We used to grow them and that was convenient and cheap but now, it is tomatoes. They are the best tomatoes around. I do miss my big garden.

First I want to tell you that your picture of these peppers is gorgeous! I love that you placed the tops back on them.Secondly, I read a lot about trying vermouth and I'm glad you mentioned that in your post. I definitely want to buy some and give it a try.Sounds like you made quite a feast for your husband. He is a lucky man!

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